Put in a little oil and turn on low heat. When the oil cools down, put the cinnamon, Sichuan peppercorns and aniseed into the pot and stir-fry slowly. When the color changes and the oil is hot, add the beef. Stir-fry over high heat until it changes color. Pour in soy sauce, two tablespoons of salt, one tablespoon of sugar, and stir-fry over medium heat for three minutes until it changes color. Then pour in boiling water, which must be hot, otherwise the beef will become old. Add water until the beef is covered, and finally add ginger slices and chili peppers. Simmer over low heat for an hour. If there is not enough water in the middle, heat the water.